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Smooth and Creamy Mac’ n’ Cheese

serving size: 1/6 recipe, Total servings: 6


1 package (8 ounces) elbow macaroni

2 teaspoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (12 ounces) low-fat evaporated milk

1-1/2 cups (6 ounces) shredded sharp cheddar cheese


1 Preheat the oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. Cook the macaroni according to package directions, omitting the salt; drain.

2 Meanwhile, in a large saucepan, melt the butter over high heat; add the flour, salt, and pepper. Slowly whisk in the evaporated milk and continue cooking for 3 to 4 minutes, or until the mixture begins to thicken.

3 Remove the saucepan from the heat and add the macaroni and the cheese; mix well, then pour into the baking dish. Bake for 20 to 22 minutes, or until bubbly and heated through.


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